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Associate.com - Share Your Recipe!

Recipe Name: Almond Apricot Coffee Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 Cup(s) Butter, softened
2 Cup(s) Sugar
3 Eggs
1 Cup(s) Sour cream
1 Teaspoon(s) Almond extract
2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
3/4 Cup(s) Slivered almonds
1 Jar apricot preserves
Directions:
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and
extract; mix well. Combine flour, baking powder, and salt. Add to
creamed mixture and mix well. Spread half of the batter in a greased
and floured 12-cup fluted tube pan. Sprinkle with half of the almonds.
Spread half of the preserves to within 1/2 inch of the edges. Cover
with remaining batter. Spoon remaining preserves over batter to within
1/2 inch of egdes. Sprinkle with remaining almonds. Bake at 350 for
55-60 minutes. Cool in pan for 15 minutes. Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #854 by John Setzler <jms@twave.net> on
Oct 20, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 447
Calories From Fat: 219
Total Fat: 25g
Cholesterol: 97.1mg
Sodium: 125.3mg
Potassium: 133.3mg
Carbohydrates: 51.8g
Fiber: 1.5g
Sugar: 34.4g
Protein: 6.1g


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